Spinach and Ricotta Shells (Print Version)
# Ingredients:
01 -
12–15 jumbo pasta shells (about 1/2 a box)
02 -
2 cups ricotta cheese
03 -
1 cup shredded mozzarella cheese, divided
04 -
1/2 cup grated Parmesan cheese
05 -
1 large egg
06 -
2 cups fresh spinach, roughly chopped or 1 cup frozen spinach, thawed and drained
07 -
2 cloves garlic, minced
08 -
2 cups marinara sauce
09 -
1 tablespoon olive oil
10 -
1 teaspoon Italian seasoning
11 -
Salt and freshly ground black pepper to taste
12 -
Fresh basil leaves for garnish (optional)
# Instructions:
01 -
Boil the jumbo pasta shells in salted water according to the package instructions until al dente, around 8–10 minutes. Drain and set aside to cool slightly.
02 -
In a large mixing bowl, combine ricotta cheese, 1/2 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until well incorporated. Heat olive oil in a skillet over medium heat, add minced garlic, and cook for 30 seconds until fragrant. Toss in the spinach and cook until wilted, about 2–3 minutes. Stir to combine and season with Italian seasoning, salt, and freshly ground black pepper.
03 -
Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Fill each cooked shell with approximately 2 tablespoons of the ricotta-spinach mixture. Arrange the stuffed shells in a single layer in the baking dish, open side up. Spoon the remaining marinara sauce over the top.
04 -
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes. Let the dish rest for a few minutes before serving to allow the flavors to meld together.
# Notes:
01 -
Full-fat ricotta yields the creamiest filling, but part-skim can be used for a lighter option.
02 -
Stuffed shells can be made ahead of time and frozen before baking. Thaw before baking when ready to serve.
03 -
Add sautéed mushrooms, sun-dried tomatoes, or chopped herbs to customize the filling.
04 -
Avoid overstuffing the shells to prevent the filling from spilling out.